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Creole Shrimp with Lemon Basil Pasta

October 25, 2017

INGREDIENTS:
1-2 lbs of fresh shrimp (depending on size, serve 3-5 shrimp per person), peeled with tails on
2 tsp. Creole seasoning (available at The Spice Rack)
1 tbsp. dried crushed rosemary, crushed in a mortar and pestle (available at The Spice Rack)
1 tbsp. dried Mediterranean oregano (available at The Spice Rack)
1 tsp. cayenne pepper (available at The Spice Rack)
2 tsp. kosher salt (available at The Spice Rack)
2 tsp. ground black pepper (available at The Spice Rack)
2 cloves fresh garlic, minced
2 tbsp. extra virgin olive oil (available at The Spice Rack)
12 ounces Angel Hair Pasta (available at The Spice Rack)
½ cup fresh basil, chopped or julienned
4 tbsp. capers, drained
4 tbsp. extra virgin olive oil (available at The Spice Rack)
4 tbsp. fresh lemon juice
1 tsp. kosher salt (available at The Spice Rack)
½ tsp. fresh ground black pepper (available at The Spice Rack)
Mix Creole seasoning through the minced garlic in a bowl. Toss shrimp with Creole mixture. Add 2 tbsp. extra virgin olive oil to saute pan and heat to medium high heat. Pan saute shrimp about 2 minutes on each side until shrimp begin to curl and turn pink. You can also grill the shrimp in a grill pan or skewers. Set aside.

Cook pasta according to package directions and drain. Place pasta in a large bowl and add fresh basil, capers, extra virgin olive oil, lemon juice, salt and pepper. Toss until combined. Serve pasta on plates and top with Creole shrimp. Top with extra capers, fresh basil, or lemon slices. Serve immediately.